NUTRITION

Menu planning is a key vehicle to deliver the nutrition Soldiers need to perform optimally, recover rapidly from stress, illness and injury, and remain healthy and alert for the long term. The dietitian and menu planner collaborate and advise on nutrition concepts, nutrition programs, ingredients and food products. Their work includes creating models for diner education and food service practices to enhance better nutrient balance in food choices, preparation and delivery. They develop and evaluate menus, regulations, and policies directly related to the Army Food Program. They also provide assistance to installations and major commands as subject matter experts on nutrition, food characteristics and dining trends. Additionally, The menu planner supports publication of the Basic Daily Food Allowance and is the central point of contact for submission and trend analysis of the Food Program Management Board minutes. These two topics are covered in separate sections of this website.

The 2010 Dietary Guidelines are now published! The Dietary Guidelines for Americans are the basis of healthy eating for people two years and older including those at increased risk of chronic disease. The guidelines are updated evey five years and provide recommendations for nutrient intakes and physical activity to promote health and decrease risk of chronic disease.

Reduce sodium to less than 2300 mg per day and further reduce to less than 1500 mg among persons who are 51 and older and those of any age wo are African American or have hypertension, diabetes, or chronic kidney disease.